Mini Bread-Pudding Brûlée Recipe
Using biscuit cutter, cut a circle out of each slice of bread. Discard scraps. Grease the ramekins with nonstick spray.
In a medium bowl, whisk melted ice cream, eggs, 4 Tbsp. sugar and water. Place a round of bread inside each ramekin, and pour custard over each, dividing it among the 4 ramekins. Let the puddings sit for 30 minutes.
Preheat oven to 350° F.
Bake the puddings for 25 to 35 minutes, until custard is set and lightly golden on top. Let cool.
Sprinkle 2 teaspoons of sugar over each ramekin and caramelize with the torch. Serve with a fork and knife.